Apple Rhubarb Crumb Pie

Ingredients:

1 refrigerated pie pastry
FILLING:
5 cups thinly sliced peeled Fuji apples (about 5 medium)
2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
TOPPING:
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup quick-cooking oats
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons butter

Method:

1Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
2In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
3Bake 50 to 60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Helpful Hints:

Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Total Time
Prep: 25 min. Bake: 50 min. + cooling
Makes 8 servings
Nutrition Facts
1 piece: 297 calories, 10g fat (5g saturated fat), 13mg cholesterol, 161mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 3g protein.


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